Here we ditch the taco shell and use a hollowed-out avocado to hold a spicy turkey and black bean taco filling. The flesh of the avocado gets mashed with lime juice and cilantro for a quick and easy guacamole topping. Source: EatingWell.com, February 2018

Hilary Meyer
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium skillet over medium-high heat. Add ground turkey, onion, chili powder and salt. Cook, stirring with a wooden spoon and breaking up large pieces of turkey, until cooked through, 4 to 6 minutes. Remove from heat and stir in black beans and salsa.

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  • Carve out the flesh of each avocado half with a spoon, leaving about a 1/4-inch border all around. Transfer the scooped flesh to a small bowl. Add cilantro and lime juice; mash with a fork until chunky-smooth.

  • Fill each avocado half with about 1/2 cup of the turkey filling (they will be very full). Top each with 1 teaspoon cheese and some of the guacamole.

Nutrition Facts

324 calories; 24 g total fat; 4.2 g saturated fat; 44 mg cholesterol; 351 mg sodium. 755 mg potassium; 15.6 g carbohydrates; 8.9 g fiber; 2 g sugar; 15.4 g protein; 495 IU vitamin a iu; 12 mg vitamin c; 89 mcg folate; 64 mg calcium; 2 mg iron; 61 mg magnesium;

Reviews (1)

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2 Ratings
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Rating: 5 stars
04/02/2018
Mmm! Love this idea the avocado cups keep this low-carb but still so satisfying and delicious! Read More